Best 4 Instant Pot Chicken And Dumplings Recipes

INSTANT POT® CHICKEN AND DUMPLINGS

Steps:

• Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.
• Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.
• Mash butter with the flour to make a smooth paste; set aside.
• Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.
• Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.
• Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.
• Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.

INSTANT POT CHICKEN AND DUMPLINGS | PRESSURE COOKER

Steps:

• Combine the first 8 ingredients (chicken, vegetables, water, herbs, salt & pepper) into pressure cooker.
• Cover, lock, and cook on LOW PRESSURE for 15 minutes.
• (Begin over high heat, then reduce heat to stabilize pressure if using stove top cooker).
• After 15 minutes, lower pressure with quick release method.
• Remove chicken and cover to keep warm.
• Combine DUMPLING INGREDIENTS as follows:.
• Combine eggs, milk, salt and baking powder in large bowl.
• Whisk until frothy.
• Whisk in 1 cup of flour.
• Stir in remaining flour (do not whisk, stir with spoon).
• Bring liquid in pressure cooker to a boil.
• Drop teaspoon sized dumplings (could be a little larger if you like) into boiling broth.
• Cover, lock, and bring to HIGH PRESSURE over high heat.
• Lower heat to stabilize, and cook for 5-7 minutes.
• Shred Chicken off bone as dumplings cook.
• After 5-7 minutes, lower pressure with quick release method.
• Add shredded chicken back into dumpling pot, or serve directly into bowls and spoon broth and dumplings over it.

INSTANT POT CHICKEN AND DUMPLINGS

Steps:

• Place your pressure cooker on HIGH or BROWN and heat up the butter. Season your chicken (poultry seasoning, salt, pepper and oregano (or thyme if you have it) ) and brown.
• Add in the onion, celery, carrots, chicken stock and a pinch of salt, pepper. Lock your pressure cooker and cook on HIGH for 8 minutes.
• MAKE YOUR Dumplings Mix: Whisk together Bisquick, milk, and parmesean cheese. Add a pinch of salt and pepper. (We also added a little oregano in there - optional).
• Perform a quick release. Let all the steam out. Take off top.
• Set the pressure cooker back to high. Add in your corn and let simmer. Leave the lid off.
• Grab a spoon and drop in your dumplings into the bubbling pressure cooker until entire batter is in pot. Let dumplings simmer for 8-10 minutes. Remember to keep the lid off.
• Turn off the heat. When you are ready to serve, stir in your cream. Add some more salt and pepper (to taste) and ENJOY.

CHICKEN AND CHEATER DUMPLINGS - INSTANT POT

Steps:

• 1. Set Instant Pot to saute. Add the butter and when it has melted toss in the onions, carrots, celery and mushrooms. Saute until the celery and onion are slightly soft.
• 2. Add the potatoes and chicken to the Instant Pot and stir. Add the broth or water and Better Than Boullion and stir. Be sure that your ingredients are almost covered in liquid.
• 3. Hit the cancel button, put on the lid, move the vent to seal. Press the pressure cooker button and set your time for 12 minutes.
• 4. Prepare the dumplings. Put the mix into a small bowl then stir in the milk. Set aside.
• 5. When the 12 minutes is up do a quick release. Hit the cancel button. Once the button drops remove the lid and add the frozen peas. Take note of your liquid level .. if you need more then add a bit more broth or even some milk at this point. Then begin dropping in the dumpling batter.
• 6. Replace the lid then turn on slow cook and cook for 10 minutes. My timer won't go lower than 30 minutes on slow cook. When that 10 minutes is up do another quick release ..there won't be much pressure at all. Remove the lid, hit cancel then hit saute. Allow the ingredients to come to a boil and cook for 5 minutes.
• 7. Hit cancel .. let it sit for a couple of minutes then dish it up. Season as desired with salt and pepper.